Yeast

Yeast as a transforming agent when making bread is quite  an experience the first time.  I remembered my awe as a child when the dough increased in size after kneading and then allowing it to rest for an hour or so.  The dough then became smooth and fluffy when baked into bread.  I realized that turning dough into delicious edible bread requires this leavening ingredient as much as skill in kneading the dough and patience in allowing the dough to rest and rise.

I am inclined to believe that sometimes transformation is not immediate but that it has to undergo a process.  Changing a habit into a discipline requires commitment and perseverance.  Just like the yeast, little baby steps can be transformed in time with continuous and persistent effort (kneading) and watching the change through God’s grace and blessing (resting) happen.  The two go hand in hand.